Description
This Breaded Pork Chops recipe features juicy, tender pork chops coated with a flavorful herb and Parmesan breadcrumb crust, pan-fried to a golden perfection. Enhanced with a bright lemony Dijon mayonnaise sauce, this dish is perfect for a comforting yet elegant meal served family-style.
Ingredients
Scale
Breaded Pork Chops
- 4 slices hearty white sandwich bread
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp freshly grated Parmesan cheese
- ½ tsp minced fresh thyme leaves
- 2 tbsp minced fresh parsley leaves
- ¼ cup all-purpose flour (unbleached)
- 4 center-cut boneless pork chops (6-8 ounces each, ¾-1-inch thick, fat removed)
Mayonnaise Sauce
- â…“ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp grated lemon zest (from ½ lemon)
- 2 tbsp lemon juice (from 1 lemon)
Instructions
- Prepare the Breadcrumb Mixture: Toast the white sandwich bread slices until dry and crispy, then pulse them in a food processor until coarse crumbs form. Transfer to a bowl and mix in minced shallot, garlic, Parmesan cheese, fresh thyme, parsley, salt, and pepper to create a flavorful breadcrumb coating.
- Make the Lemon-Dijon Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, grated lemon zest, and fresh lemon juice until smooth. Set aside for serving alongside the pork chops.
- Prepare Pork Chops: Pat the pork chops dry with paper towels. Lightly season both sides with kosher salt and freshly ground black pepper. Dredge each chop in all-purpose flour, shaking off excess, then press them thoroughly into the breadcrumb mixture to form an even crust.
- Cook the Pork Chops: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded pork chops and cook for about 5-6 minutes per side, or until golden brown crust forms and the internal temperature reaches 145°F (63°C). Avoid overcrowding the pan; cook in batches if needed.
- Rest and Serve: Transfer the cooked pork chops to a plate and let them rest for 5 minutes to retain juiciness. Serve warm with the prepared lemon-Dijon mayonnaise sauce on the side for dipping or spreading.
Notes
- For best results, use fresh herbs and freshly grated Parmesan for maximum flavor.
- Make sure to pat the pork chops dry before dredging to help the breading stick better.
- Use a thermometer to check the pork’s internal temperature to prevent overcooking.
- Can be paired with simple sides like roasted vegetables or a crisp green salad.
